This morning I walked into work at 7 am to see this. Already, the day was good.

This week, I started a new job for the first time in over a decade. I'm working three days a week at the incredible grocery store on Vashon. Why? 
I've grown weary of the internet being my only workplace. I like it here but I need a break from marketing and shouting and people demanding and mostly the frantic nature of it all. I used to be pretty good at selling books but I'm not built for it. Like our books? I'm thrilled. But doing everything we can to get more followers and sell more books? I'm weary thinking about it now. It doesn't feel like it's at the heart of what matters to me in the world. 
After I survived the minor stroke last summer, Danny and I talked a lot this year about how much we want to slow down and truly live in our town. I have talked to more people who live on Vashon in the last three days than I had in months. 
And two people being self-employed with two small kids? It's too tenuous. It has been a tough couple of years of up and down, financially, since the exorbitant expense of adoption. Now, I have a solid paycheck. And health insurance for the entire family for $35 a month in union dues. (Bless the unions.) And really, really good health insurance. Need a good job, friends and fellow artists? Work at a grocery store. 
Finally, as my dear friend John, who is a painter, convinced me, artists need day jobs. I'm working on a new book -- not a cookbook -- and I find I have no time to create it when I spend my entire work day answering emails and doing almost-creative work. This is a choice to write. 
So, I'm punching a clock for the first time. And I'm pretty sure I'm going to love it. 
gluten-free girl will still go on, probably even stronger. We have dozens of new recipes in the works for the coming months. I'm teaching baking classes all fall. I'm just going back to enjoying it again, instead of feeling like we need to earn all our money from it. 
This is my new way to feed people.
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  • glutenfreegirlThis morning I walked into work at 7 am to see this. Already, the day was good.

    This week, I started a new job for the first time in over a decade. I'm working three days a week at the incredible grocery store on Vashon. Why?
    I've grown weary of the internet being my only workplace. I like it here but I need a break from marketing and shouting and people demanding and mostly the frantic nature of it all. I used to be pretty good at selling books but I'm not built for it. Like our books? I'm thrilled. But doing everything we can to get more followers and sell more books? I'm weary thinking about it now. It doesn't feel like it's at the heart of what matters to me in the world.
    After I survived the minor stroke last summer, Danny and I talked a lot this year about how much we want to slow down and truly live in our town. I have talked to more people who live on Vashon in the last three days than I had in months.
    And two people being self-employed with two small kids? It's too tenuous. It has been a tough couple of years of up and down, financially, since the exorbitant expense of adoption. Now, I have a solid paycheck. And health insurance for the entire family for $35 a month in union dues. (Bless the unions.) And really, really good health insurance. Need a good job, friends and fellow artists? Work at a grocery store.
    Finally, as my dear friend John, who is a painter, convinced me, artists need day jobs. I'm working on a new book -- not a cookbook -- and I find I have no time to create it when I spend my entire work day answering emails and doing almost-creative work. This is a choice to write.
    So, I'm punching a clock for the first time. And I'm pretty sure I'm going to love it.
    gluten-free girl will still go on, probably even stronger. We have dozens of new recipes in the works for the coming months. I'm teaching baking classes all fall. I'm just going back to enjoying it again, instead of feeling like we need to earn all our money from it.
    This is my new way to feed people.

  • glutenfreegirl@cheryl_arkison I contemplated this for months. Only a week in? I wish I had done this years ago.
  • glutenfreegirl@ourtoast I figured you'd understand.
  • glutenfreegirl@edlyngd good for you! And your feed is beautiful.
  • glutenfreegirl@angelaokeeffe oh I'm so glad.
  • glutenfreegirl@shiningegg thank you. Right back at you.
  • glutenfreegirl@bunnydickey oh this isn't justification! I shared this elsewhere and people left so many comments. If it resonated with people there, I thought it would resonate with people here.
  • crazy4weims@glutenfreegirl I will! She's not here yet--we're a week overdue now.
  • rustygraceThis is so wonderful, been following your journey since before you met Dan and it's so cool to see a full circle going on for others - I'm in a similar boat, stepping out of a rat race I felt I was putting myself in/getting sucked into. Good for you Shauna!
  • glutenfreegirl@crazy4weims Olivia! Listen to your mama.
  • glutenfreegirl@rustygrace and good for you.
  • edlyngdThat's such a warm compliment coming from you because your writing, feed and food genuinely make me happy. Thank you.
  • judewholefood@glutenfreegirl - dearest Shauna - just this - hats off, love that you say it how it is, I hear you - much love xxx
  • alisonf6Glad that you are finding a balance that works for you - and for you all. Best wishes with this new start, and hope it brings the extra creative impetus too.
  • dianesleachGood for you, and good luck-though sad that so much hard work and recognition doesn't pay. That's amazing. Oh, talent-let's not forget that.
  • jazyblusarahCheering you on! Make life work for YOU & your family. Love your writing and your recipes ♡
  • koalalady78As always, your timing is just right to inspire me! I have two master's degrees but might leave Academia to work an independent bookstore. I cannot wait to hear about your adventures AND can we get a teaser on the new book?!!!? So excited!!!
  • ennabubsGood for you!!!!!!❤️👊🍾
  • glutenfreebeauty❤️❤️❤️❤️ thank you for being so honest and authentic!!!!
  • meganjgordonI love this so much. Y
  • joyrothkeNo ill-effects from being around gluten?
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